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IntroductionOnce a contamination event in refrigerated or frozen ready-to-eat (RTE) product has been identified, the source of that contamination must be identified. If the contaminant is traced to the facility, careful steps must be taken to rid the plant of these adulterants and help prevent their recurrence. These documents are provided as recommendations for activities and controls to recover from and reduce the potential for recurrent contamination of RTE foods. The topics addressed include:• Personnel• The design, construction and operation of your plant• The design, construction and maintenance of equipment • Sanitation ControlsThis specific document is provided to give suggestions for cleaning in response to microbial contamination of a RTE food plant. Refer to the definitions at the end of this document for clarification of the terms involved.Potential sources of contamination in RTE foods can include but are not limited to:Food Contact Surfaces• Fibrous and porous-type conveyor belts• Filling and packaging equipment• Work Tables• Belts, peelers and collators• Containers, bins, tubs, baskets• Slicers, dicers, shredders and blenders• Utensils• GlovesNon-contact Surfaces• Floors and walls• Sinks, faucets, and water fountains• In-floor weighing equipment• Air and water hoses• Hollow rollers for conveyances• Equipment framework• Open bearings• Motor housings on equipment• Maintenance tools (screwdrivers, wrenches)• On/Off switches• Equipment control panels• Cleaning tools (brushes, brooms, scrapers)• Condensate drip pans• Forklifts, hand trucks, trolleys and racks• Trash cans• Pallets for ingredients and product Utilities• Electrical cords and plugs• Water hoses and nozzles• Compressed air systems including air filters• Ice makers• Refrigeration systems including freezers• Fans and other air handling equipmentCommon Situations that have resulted in Contamination of RTE FoodsThere are a number of scenarios that have been identified as having contributed to the microbial contamination of RTE foods. These include but are not limited to the following:• Used equipment is brought from storage and installed in the process line without thorough cleaning• A new employee who is not properly trained is delegated to help clean process equipment• Raw or under-processed food is brought into the area where cooked food is held• Maintenance workers move from raw areas to finished product areas without changing clothes or properly washing their hands• Water from a roof leak in a warehouse area contaminates the packaging of product constituents which are handled by process personnel in production area• Heat exchangers become compromised (have pinhole leaks)• Equipment parts, food bins, tubs, etc. are cleaned on the floor• Improper use of footbaths• Employees arrive for work in contaminated clothes or boots and are not provided with a change• Standing water on floorhddflINNOVATIVE FOOD DEFENSE PROGRAM
North Carolina Department of Agriculture & Consumer Services
Steve Troxler, Commissioner
Improving Industry Food Emergency
Recovery Capacity
Guidelines on Remediation and Restoration
of Food Processing Facilities after an Intentional
Contamination Event

IntroductionOnce a contamination event in refrigerated or frozen ready-to-eat (RTE) product has been identified, the source of that contamination must be identified. If the contaminant is traced to the facility, careful steps must be taken to rid the plant of these adulterants and help prevent their recurrence. These documents are provided as recommendations for activities and controls to recover from and reduce the potential for recurrent contamination of RTE foods. The topics addressed include:• Personnel• The design, construction and operation of your plant• The design, construction and maintenance of equipment • Sanitation ControlsThis specific document is provided to give suggestions for cleaning in response to microbial contamination of a RTE food plant. Refer to the definitions at the end of this document for clarification of the terms involved.Potential sources of contamination in RTE foods can include but are not limited to:Food Contact Surfaces• Fibrous and porous-type conveyor belts• Filling and packaging equipment• Work Tables• Belts, peelers and collators• Containers, bins, tubs, baskets• Slicers, dicers, shredders and blenders• Utensils• GlovesNon-contact Surfaces• Floors and walls• Sinks, faucets, and water fountains• In-floor weighing equipment• Air and water hoses• Hollow rollers for conveyances• Equipment framework• Open bearings• Motor housings on equipment• Maintenance tools (screwdrivers, wrenches)• On/Off switches• Equipment control panels• Cleaning tools (brushes, brooms, scrapers)• Condensate drip pans• Forklifts, hand trucks, trolleys and racks• Trash cans• Pallets for ingredients and product Utilities• Electrical cords and plugs• Water hoses and nozzles• Compressed air systems including air filters• Ice makers• Refrigeration systems including freezers• Fans and other air handling equipmentCommon Situations that have resulted in Contamination of RTE FoodsThere are a number of scenarios that have been identified as having contributed to the microbial contamination of RTE foods. These include but are not limited to the following:• Used equipment is brought from storage and installed in the process line without thorough cleaning• A new employee who is not properly trained is delegated to help clean process equipment• Raw or under-processed food is brought into the area where cooked food is held• Maintenance workers move from raw areas to finished product areas without changing clothes or properly washing their hands• Water from a roof leak in a warehouse area contaminates the packaging of product constituents which are handled by process personnel in production area• Heat exchangers become compromised (have pinhole leaks)• Equipment parts, food bins, tubs, etc. are cleaned on the floor• Improper use of footbaths• Employees arrive for work in contaminated clothes or boots and are not provided with a change• Standing water on floorhddflINNOVATIVE FOOD DEFENSE PROGRAM
North Carolina Department of Agriculture & Consumer Services
Steve Troxler, Commissioner
Improving Industry Food Emergency
Recovery Capacity
Guidelines on Remediation and Restoration
of Food Processing Facilities after an Intentional
Contamination Event